Fire up the grill! These beef-and-fruit skewers go well as a summery appetizer or main.
Directions for: Beef Pops with Pineapple and Parsley Sauce
Ingredients
For the Parsley Sauce3 cups fresh flat-leaf parsley
2 cloves garlic, peeled
2 Tbsp red wine vinegar
1 tsp crushed chili flakes
1 tsp sugar
1 tsp kosher salt
tsp freshly ground black pepper
cup olive oil
For the Beef Pops1 lb(s) beef fillet, cut into 3/4-inch cubes (about 40 cubes)
1 (2-lb) pineapple, cut into 3/4-inch pieces (about 40 pieces)
20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
Salt and freshly ground black pepper
Directions
For the Parsley Sauce1. In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.
For the Beef Pops1. Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.
2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.
3. To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.
See more: Beef, Appetizer, Lunch, Dinner, Fruit, Grill, Main